Best 4 Smoked Salmon Tartines Recipes
Indulge in the symphony of flavors with our delectable smoked salmon tartines, an exquisite appetizer that tantalizes the taste buds. These open-faced sandwiches feature a harmonious blend of textures and flavors, with crispy bread serving as the foundation for a layer of creamy and tangy cream cheese. The star of the show, thinly sliced smoked salmon, adds a burst of umami richness, while capers and red onions provide a delightful balance of briny and sharp notes. Topped with fresh dill and a squeeze of lemon juice, these tartines offer a refreshing and vibrant finish. This culinary journey includes three variations of smoked salmon tartines, each offering a unique twist. The classic combination of cream cheese and smoked salmon is elevated with the addition of crispy prosciutto and arugula in one variation. Another variation features a zesty lemon-herb cream cheese, complemented by thinly sliced cucumber and a sprinkle of chives. For a vegetarian delight, the third variation replaces smoked salmon with creamy avocado, roasted red peppers, and a balsamic glaze. Whether you prefer the traditional or crave something more adventurous, these smoked salmon tartines promise an unforgettable culinary experience. Dive into the recipes and let your taste buds embark on a journey of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON AND EGG SALAD TARTINES
Steps:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES
Provided by Gina Marie Miraglia Eriquez
Categories Ginger No-Cook Cocktail Party Quick & Easy Wasabi Cream Cheese Salmon Cucumber Gourmet
Yield Makes 8 (snack) servings
Number Of Ingredients 10
Steps:
- Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.
SMOKED SALMON AND EGG SALAD TARTINES
A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Tips:
- Choose high-quality smoked salmon for the best flavor and texture.
- Use a variety of toppings to add different flavors and textures to your tartines. Some popular options include cream cheese, crème fraîche, avocado, capers, red onion, and fresh herbs.
- If you don't have time to make your own bread, you can use store-bought baguette or crackers.
- Toast the bread before assembling the tartines to make them crispy and flavorful.
- Serve the tartines immediately after assembling so that the bread doesn't get soggy.
Conclusion:
Smoked salmon tartines are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With a variety of toppings to choose from, there is sure to be a smoked salmon tartine that everyone will enjoy.
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